- 4 1/4 ounces [120 g] cream cheese, softened
- 1/4 cup [60 mL] icing sugar
- 2 1/2 cups [350 g] flour
- 1 tablespoon [15 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1 egg
- 1 1/4 cups [310 mL] milk
- 1/2 cup [125 mL] brown sugar
- 1/3 cup [75 g] butter or margarine, melted
- 1 teaspoon [5 mL] grated lemon rind
- 1/4 teaspoon [1 mL] almond extract
- 1/4 cup [60 mL] jam [or other stuffing]
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- Preheat oven to 375°F [190°C].
- Grease or paper line 12 muffin tins.
- Beat together cream cheese and icing sugar, until smooth; reserve.
- Combine flour, baking powder and salt.
- Into a clean bowl, beat together egg, milk, brown sugar, melted butter or margarine, grated lemon rind and almond extract.
- Stir egg mixture into flour mixture until just moistened.
- Spoon half of batter into muffin tins.
- Center top with 1 tablespoon [15 mL] jam [or other stuffing].
- Spoon remaining batter on top.
- Bake into preheated oven for 20 minutes.
- Cool in pan for 5 minutes; then cool on racks.
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